Thanks for all the kind comments. I had kept the description short because I tend to run on a bit at times…

Ericandcandi, the woods are, from left to right: figured maple with padauk and cherry, cherry with roasted maple and regular maple, bird’s eye maple with purpleheart and cherry, cherry with padauk and walnut, roasted maple with purpleheart and cherry. The finish is mineral oil as recommended by mtkate. I was thinking of other finishes (after all it’s a bread board, not meat or veggie). However, mtkate rightly pointed out that if there’s a board (any board) in a kitchen, it will likely be used for veggies or meat even though it may be meant for bread. So I decided to play it safe and use mineral oil.

Degoose, Ellen, by all means steal it. That’s what Lumberjocks is all about: the exchange of ideas and techniques. The wide strips are 1”, the highlight strips are 1/2”, and the smaller stips are 1/4”. Degoose, the template is paper and is drawn onto the board before cutting. The wholke handle section is 6” from shoulders to tip, the round handle being about 2 inches across. The hole is 3/4”. The boards are 5/8” thick. They just looked a little too chunky at 3/4” thick.

Scopemonkey, you think like my wife. She picked up one of the bread boards, whacked it in her palm a couple of times, nodded in approval, and went hunting for our 10-year-old. :-D